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Recipe1M+
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Home dry-aging bags — age beef in your fridge, restaurant quality
Controlled pour dispenser — drizzle olive oil without glugging
Home wine making kit — carboy, airlock, hydrometer, bottles
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
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Home dry-aging bags — age beef in your fridge, restaurant quality
Controlled pour dispenser — drizzle olive oil without glugging
Home wine making kit — carboy, airlock, hydrometer, bottles
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
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trim the fat off the steak and place it in a zip lock bag. in a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard. pour marinade over steak in the bag and seal. turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally. drain steak and discard marinade. grill steak to desired doneness. while steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic. to serve, dollop some of the cheese mixture over the steak. thinly slice the meat across the grain and pass around the extra blue cheese mixture.